Vegan Jjigae

Vegan Jjigae is a flavorful Korean stew that captures the essence of the sea with its umami-rich broth, made completely plant-based. Bursting with seasonal vegetables and vegan seafood alternatives, this comforting dish is perfect for a cozy meal.

Ingredients

• Water - 500 ml
• Dried seaweed (wakame) - 15 g
• Firm tofu - 200 g, cubed
• Mushrooms (shiitake or oyster) - 100 g, sliced
• Zucchini - 1 small, diced
• Carrot - 1 small, julienned
• Green onions - 2, chopped (white and green parts separated)
• Garlic - 3 cloves, minced
• Ginger - 1 tsp, grated
• Soy sauce - 2 tbsp
• Gochugaru (Korean chili flakes) - 1 tsp
• Sesame oil - 1 tbsp
• Black pepper - to taste

Steps

1. In a pot, bring 500 ml of water to a gentle boil.
2. Add the dried seaweed and let it soak for about 5 minutes, then stir.
3. Add the cubed tofu, sliced mushrooms, diced zucchini, and julienned carrot into the pot.
4. Stir in the minced garlic, grated ginger, soy sauce, gochugaru, and sesame oil.
5. Simmer the stew for about 15 minutes, allowing the flavors to meld.
6. In the last 5 minutes of cooking, add the white parts of the green onions and season with black pepper to taste.
7. Serve hot, garnished with the green parts of the green onions.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and seaweed.
• High in protein due to tofu, which supports muscle health.

Tags